Preheat your oven to 350 F. Fry the bacon in a large pot on medium heat until the fat has rendered and the strips have crisped. Remove the bacon and all but 3 tbsp bacon grease.

Add a heap tbsp butter to the pot and add the carrots. Fry them for about 2 minutes, just until they start to brown. Throw in the leek and fry an additional minute to soften. Remove both from the pot and set aside.

In a large mixing bowl, combine the flour with a couple of pinches of salt and a few grinds of black pepper. Season the meat with salt and pepper and toss it in the flour to coat. Shake off the excess flour and sear the meat in the pot until the cubes are evenly browned. Remove the meat.

Add the onion and garlic to the pot. If needed, add another tbsp butter. Fry for 1 minute just until fragrant, then stir in the tomato paste and herbes de Provence. Cook about 2 minutes, then add the brandy. Let most of the alcohol cook off, then pour in the wine to deglaze. Add the stock, cinnamon stick, orange peel and bay leaf. Throw in a good pinch of salt and several grinds of black pepper. Cover, and put in the oven for 2 hours.

Pull out the pot and check the beef. It should be cooked and almost tender. Return the carrots and leeks to the pot. Put the lid back on and return the pot to the oven for a final 30 to 45 minutes. Don't forget to pull out the cinnamon stick, orange zest and bay leaf, and check the seasoning before serving.

To make the polenta, add the milk and water to a medium pot along with a pinch of salt. Bring to a simmer on medium heat, then slowly add the polenta. Whisking constantly, cook until the polenta is thickened but still just slightly runny. Stir in a few grinds of black pepper as well as the parmesan.

Chop the bacon into small bits and stir it into the polenta. Serve with a generous topping of the stew.